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Brown Vegetable Stock

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Ingredients
  Mixed vegetables 2 Pound ((carrots, leeks, onions, celery, turnips, etc.)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Water 2 1⁄2 Quart
  Salt 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Parsley sprigs 3
  Bay leaf 1⁄2
  Pepper 1 Dash
Directions

1. Chop vegetables. Brown in butter.
2. Add water and seasonings. Cover.
3. Simmer 1 1/2 hours or until vegetables are tender.
4. Strain and chill. White Vegetable Stock: If a lighter, clearer stock is desired, omit butter and do not brown vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

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4.17059
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1015 Calories from Fat 402

% Daily Value*

Total Fat 46 g70.4%

Saturated Fat 28.9 g144.6%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 1182.3 mg49.3%

Total Carbohydrates 123 g40.8%

Dietary Fiber 20.8 g83.3%

Sugars 40.5 g

Protein 21 g42%

Vitamin A 289.7% Vitamin C 65.4%

Calcium 23.5% Iron 4.9%

*Based on a 2000 Calorie diet

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Brown Vegetable Stock Recipe